Raspberry Frangipane - Bakewell Tart

5 from 25 votes

Raspberry Frangipane - Bakewell Tart

This Raspberry Frangipane - Bakewell Tart is a classic Great British dessert favourite.

Sweet shortcrust pastry tart with a layer of tangy raspberry jam followed by an easy to make frangipane mixture of ground almond, eggs, almond extract filling. Topped with flaked almonds and perfectly baked in the oven.

Perfect served up as part of an afternoon tea or serve warm with ice cream or custard for dessert.

Prep Time10 mins

Active Time50 mins

Total Time1 hr

Course: Afternoon Tea, Dessert, Sweet

Cuisine: British

Keyword: afternoon tea, almond, Glouceseter tart, shortcrust tart

Yield: People

Calories: 264kcal

Author: Luke and Kay - Flawless Food

Equipment

28 cm / 9 inch tart tin

Materials

160 grams Unsalted Butter (⅔ cup) At room temperture - should be very soft
160 grams Caster Sugar (¾ cup)
3 medium Eggs weight with shell should be close to 160 grams
160 grams Ground almond (1 ⅓ cup)
½ teaspoon Almond extract
1 Sweet Shortcrust Pastry Tart Homemade (follow link) or ready-made store-bought
4 tablespoon Raspberry Jam
1 tablespoon Flaked Almonds

Instructions

Preheat fan oven to 145°C / 300°F
Make the 23cm Sweet Shortcrust Pastry Tart case first
Cream the caster sugar with the softened butter until pale and fluffy
Beat in 1 egg at a time to the creamed butter and sugar.
Stir in almond extract
Fold in the ground almond
Spread Raspberry Jam into the base of Pastry tart
Layer the frangipane mix on top and gently spread to be just below top of pastry case edge.
Add flaked Almonds to the top
Bake in the preheated 150°C / 300°F oven for 50 minutes, it should be slightly golden on top, it will still be soft to touch whilst warm.
Leave to cool for at least 30 minutes before cutting. This allows it to finish setting before serving.

Video

Notes

Nutrition information does not include the sweet shortcrust pastry tart.

Nutrition